Once you see how simple Cuisinart pizzas are to make, you will never order one to be delivered again.
4 ½ teaspoons active dry yeast
2 teaspoons granulated sugar
1⅓ cups warm water (105 - 115°F.)
3 ⅓ cups unbleached, all-purpose flour
1½ teaspoons sea or kosher salt
1½ teaspoons extra virgin olive oil
1 tablespoon extra virgin olive oil
1 teaspoon dried rosemary
½ teaspoon sea or kosher salt
Calories 90 (5% from fat) • carb. 19g • pro. 3g • fat 0g • sat. fat 0g • chol. 0mg • sod. 200mg • calc. 1mg • fiber 1g
In the bowl of the Cuisinart Hand Stand Mixer, dissolve the yeast and sugar in the warm water. Stir and let rest for 5 minutes. Mixture will foam and bubble- this means the yeast is active and alive. In a separate bowl combine flour and salt; reserve. Add the water, olive oil, and ½ cup flour to the yeast mixture. Fitted with the flat beaters, mix on speed 1 until smooth, about 30 to 40 seconds. Continue adding the remaining flour mixture, ½ cup at a time, mixing completely, about 30 to 40 seconds, until no flour is visible after each addition. The dough at first will be a batter, and slowly as the flour is added it will become a dough. After all the flour mixture has been incorporated, and the dough has become a complete ball that cleans the sides of the mixing bowl, switch to the dough hooks. Knead on speed 3 for an additional 2 to 3 minutes. Lightly dust the dough with flour and place in a resealable food storage bag. Squeeze out the air and seal. Let rise in a warm place for about 45 minutes. Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and place on baking pans lightly sprayed with vegetable oil cooking spray. For pizza, follow specific pizza recipe. For focaccia, press dough into a lightly greased jelly roll pan and cover with plastic wrap, allowing to rise for another 40 minutes. Preheat oven to 425°F 15 minutes before baking. Brush tablespoon of olive oil over focaccia, sprinkle with sea salt and rosemary. Bake for 18 to 20 minutes until golden.